|Preparing the stock|
The bag was filled up last weekend, so I threw the contents in the pot and cooked them up. The resulting broth turned out a bit on the pink side - must have been from the beet greens. It smelled wonderful, although it's very dark and slightly bitter. It's probably not great as a soup base, but it works well in recipes that call for chicken or vegetable stock. I make half-cup portions by pouring it into muffin tins and freezing it, then dumping the frozen blocks into a big Ziploc bag and storing it in the freezer. That makes for easy measuring in my recipes: just pull out the blocks and defrost what I need.